The vegetables finely dice, spread with lentil sprouts on 2 plates, dribble lemon over it, add salt and mix well.
Blend spring onions, garlic, celery, parsley, thyme, sunflower seeds, flaxseed oil and a sip of water in a blender.
Cut lettuce leaves finely, spread over the vegetables.
Give the herbal mass above. Generously garnish with sprouts and as a top the basil leaves.

The whole can change every day.
Very tasty are hemp seeds (milled in the coffee mill or already peeled) instead of sunflower seeds. Or tahini.
The herbs can vary very good. I usually buy them fresh from the market or take them just fresh from our herb garden on board.
Zucchini, squash, sweet potato, red pepper, white or red cabbage or a cup of quinoa from the day before .... variety there is enough!